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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Berry development and biosynthesis of grape secondary metabolites 9 Seed phenolics oxidation: development of a new ripening index 

Seed phenolics oxidation: development of a new ripening index 

Abstract

During ripening seed tannins evolve, as demonstrated by the taste and color changes. In this work we tried to develop an objective, easy and fast index, useful for winemakers. In this direction we propose two different spectrophotometric indexes, one related to the molecular structure and tannin subunits linkages, and the other related to the antioxidantproperties. Especially the second one gave very interesting and unexpected results. Even though seed phenolics are oxidized during ripening, their antioxidant power increases.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Laura RUSTIONI, Mara ROSSONI, Luigi DEFILIPPI, Osvaldo FAILLA

Dipartimento di Produzione vegetale, Sezione Coltivazioni Arboree, Università degli Studi di Milano, I.

Contact the author*

Keywords

grape ripening, seed phenolics, oxidation

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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